Semolina casserole: recipe

Semolina porridge casserole: classic recipe

The classic recipe for semolina casserole involves boiling the porridge and then baking it with other main ingredients. Since the only sweet ingredients are sugar, it will be delicious to serve a piece of casserole with jam, jam or condensed milk as a sauce.

Ingredients:

210 g semolina;
210 ml milk of any fat content;
50-60 g sugar;
a little salt;
a couple of raw eggs;
35 g butter;
1 sachet (11 g) of regular baking powder;
2 tbsp. l. sifted wheat flour;
5 ml sunflower or olive oil.

Cooking method:

To begin with, cook semolina porridge. In a saucepan, mix cold milk, semolina, sugar, salt and butter. Place the pan over moderate heat and begin to cook, constantly stirring the porridge vigorously. When it boils, it's ready. Remove from heat and leave to cool for a quarter of an hour.
Now add two eggs to the porridge, sift in baking powder and premium quality wheat flour. Mix everything until the dough is homogeneous.
Turn on the oven at a temperature of 180-200°C.
Line a baking dish with food foil and grease with sunflower oil. Place the semolina dough into it and put it in the oven.
Keep the semolina casserole in a hot oven for about 25 minutes.

Allow the finished casserole to cool slightly and you are ready to serve! Everyone's favorite casserole made from tender semolina porridge will be an excellent breakfast or afternoon snack for the whole family.

Semolina casserole with cranberries

Ingredients (for 4 servings):

1/2 cup semolina;
3 tbsp. spoons of sugar;
3 tbsp. spoons of cranberries;
2 egg whites;
butter for greasing.

How to make semolina casserole with cranberries:

Wash and dry the cranberries thoroughly, then rub them through a sieve. Set aside the juice and pour in the cake? cold boiled water, put on the fire and bring to a boil, then reduce the heat to low.
Cook over low heat for 5 minutes, then strain the broth into a clean container and mix with cranberry juice.
Pour semolina into the liquid and, stirring continuously, bring to readiness, then set aside to cool.
Beat the egg whites until fluffy and add to the cooled porridge. Mix and place in a baking dish, pre-greased with butter.
Place the pan in the oven, preheated to 180°C, for 15–20 minutes.
Serve warm or chilled. If desired, you can decorate with powdered sugar.

Semolina casserole with cranberries is ready!

Semolina casserole with milk

“Smart Kitchen”: cottage cheese casserole with homemade apple jam How about a delicious cottage cheese casserole with homemade apple jam?

Ingredients:

100 g semolina;
1/2 l milk;
1 tbsp. spoon of butter;
2 eggs;
1/3 cup raisins or other dried fruits of your choice;
1 pinch of vanillin;
5 g lemon zest;
salt - to taste.

How to cook semolina casserole with milk:

Boil the milk, add salt and slowly, stirring continuously, pour the semolina into the liquid simmering over low heat. Bring to readiness and let cool.
Add melted butter with egg yolks, zest, raisins and vanillin to the cooled porridge, stir several times.
The egg whites are added last, after beating until foamy.
Place the mixture in a baking dish, greased or lined with parchment, and bake for 15–20 minutes.

Semolina casserole with milk is ready!

What about the classics?

There are many recipes for semolina casserole like in kindergarten, and they are all slightly different. But, as eyewitnesses (or rather children) say, the taste of the dish according to the following recipe is the same. We suggest you try and experience it personally. Raisins, by the way, are an optional component of the casserole; it will be delicious without them.

1 l. milk;
50 g butter;
2 eggs;
1 tbsp. semolina;
4 tbsp. l. granulated sugar;
50 g raisins;
a little vanilla to taste.

Cook semolina in your usual way. The standard is the following: pour semolina into boiling milk (or water with milk, proportionally 1:1), add a tablespoon of sugar and cook for 5-7 minutes, stirring. After this, let the porridge cool slightly, stirring occasionally to avoid a crust.
Beat the eggs thoroughly with sugar, then pour into the semolina.
Add soft butter to the mixture, a pinch of vanillin and salt, steamed soft raisins and other additives (optional). Stir well.
Grease the mold with oil, then sprinkle with a thin layer of semolina and fill with casserole.
Make sure to preheat the oven to 200 degrees in advance, and at the final stage, cook the baked goods in it for 20 minutes. Then shake the dish slightly - the consistency should not be jelly-like.

Mannik in the microwave in 6 minutes: video recipe

Semolina casserole with pears and cinnamon

Ingredients:

200 g semolina;
500 ml milk;
50 g butter;
100 g sugar;
4 eggs;
500 g pear;
1 pinch of cinnamon;
1 teaspoon grated lemon zest;
salt - to taste.

How to make semolina casserole with pears and cinnamon:

Boil milk, add salt and slowly, stirring continuously, pour semolina into the liquid boiling over low heat, add butter and let cool, stirring occasionally.
Separate the egg yolks from the whites and grind with sugar. Add cinnamon and mix with porridge.
Peel and finely chop the pears.
Beat the whites until fluffy and add them to the cooled “porridge”, leaving 2 tbsp. spoons for decoration.
Preheat the oven to 180°C. Grease a baking dish with butter. Place in the mold in layers: semolina porridge – pears with grated lemon zest – porridge, etc.
Place the casserole in the oven for 20 minutes.
Remove the casserole, cover with the remaining egg white and sprinkle with a little sugar. Place the dish back in the oven for a few minutes to allow the whites to brown.

Semolina casserole with pears and cinnamon is ready!

Or yogurt for children?

What child doesn't love sweet and tasty yogurt? But a regular store-bought product is boring and not at all satisfying. Semolina casserole made with yogurt is a completely different matter. We will cook it in a slow cooker, using a traditional recipe as a base and a minimum of ingredients. And we will treat our beloved family with it. We advise you to immediately set aside a piece for yourself: the casserole disappears right before your eyes!

We need:

250 g semolina;
200 g yogurt (if desired, replace with kefir or sour cream);
2 eggs;
120 g sugar;
a little powdered sugar;
1 tsp. baking powder;
oil for lubrication.

How to cook:

Separate the yolks and whites, beat the yolks with sugar.
Pour yogurt into the resulting foam.
Pour the semolina there, mix and leave for 20 minutes.
Beat the egg whites into an airy foam, gradually add them to the casserole, and mix everything carefully.
Activate the “Baking” mode and cook in an oiled pan for 40 minutes.
Sprinkle the resulting yummy with powder as desired.

In the oven

The classic recipe for semolina casserole in the oven is quick, tasty and very simple. Airy manna with raisins will become even more fragrant if you add lemon zest to it. Seedless raisins need to be properly prepared - left in cold water for 3-4 hours, steamed with hot tea leaves, scalded with boiling water or heated in the microwave (about 20 seconds). Even children who don’t like regular semolina porridge will like this dish. It can be served with homemade jam, jam, preserves. Milk can be replaced with kefir, full-fat sour cream and even yogurt.

Ingredients:

semolina – 1 tbsp.;
eggs – 4 pcs.;
raisins – 210 g;
butter – 50 g;
lemon zest – 10 g;
milk – 1 l;
sugar – 85 g;
salt - a pinch.

Cooking method:

Pour boiling water over the raisins for a few seconds. Dry.
Cool the butter and cut into 8-10 slices.
Pour the milk into a saucepan and place over medium heat. After boiling, add semolina in a thin stream, stirring vigorously. When the porridge thickens, remove from heat.
Separate the whites from the yolks. Beat the whites with salt until fluffy foam.
Grind the yolks with sugar, the mixture should turn white. Add lemon zest and steamed raisins. Mix.
Combine semolina porridge with the yolk mixture. Carefully fold in the whipped whites.
Place in a silicone baking dish. Place pieces of butter on top.
Cook the casserole for 40 minutes.

With apples

Mannik with pieces of juicy apples is an excellent alternative to apple pie or charlotte. To prepare the casserole, it is recommended to use sweet and sour apple varieties, for example, Antonovka, pear, and white filling. Such a dessert will not turn out cloying, it will acquire a pleasant sourness and freshness. If desired, the fruits are sprinkled with a small amount of ground cinnamon, and the milk is replaced with kefir. Apples can be mixed with semolina dough or cut into slices, placed on the bottom of a baking container and filled with the prepared mixture.

Ingredients:

semolina – 1 tbsp.;
apples – 2 pcs.;
sugar – 3 tbsp. l.;
milk – 1 l;
eggs – 2 pcs.;
butter – 90 g.

Cooking method:

Pour cold milk into the pan. Add semolina, mix. Bring to a boil over medium heat.
Cook for 10 minutes, stirring. The porridge should be thick. Remove from heat.
Add melted butter. Mix.
Separately, beat eggs with sugar. Pour the egg mixture into the porridge, stir until smooth.
Peel the apples and remove the cores. Cut the fruits into small cubes.
Pour chopped apples into the porridge and stir.
Pour the thick mixture into the mold.
Cook the casserole for 15 minutes.

What if you add apples for goodness?

Pies with apples in a variety of variations are always a delicious idea for tea and a cozy family evening. This fruit reveals itself in new and often different ways when baked. There are so many recipes for everyone’s favorite delicacy that you can surprise your household with a new version every day. Have you tried to create semolina casserole with apples? If not, then it’s time to fix it and discover a new simple recipe. Well, if yes, then you definitely have a reason to repeat it.

4 tbsp. milk;
2 apples;
3 tbsp. l. Sahara;
1 tbsp. semolina;
2 eggs;
4 tbsp. l. butter.

Semolina can be prepared in any convenient way. The following sequence is suitable for this recipe: pour milk into a saucepan or cauldron, add semolina to it and cook over medium heat, after boiling over low heat, cook for 10 minutes. If you want a lump-free casserole, do not forget to stir the porridge.
After cooling, add butter, sugar and eggs to the semolina.
Now is the time to start working on the apples: remove the core, peel them and cut them into small cubes.
Add the apples to the semolina and mix again.
The mold is greased with oil and the casserole is poured into it. Cook for 15-20 minutes at 200 degrees.

Pudding with apples: video recipe

As you can see, the recipes turned out to be surprisingly easy: cook semolina, mix the ingredients and wait the specified time until the alluring aroma of fresh baked goods wafts from the oven throughout the apartment. Bon appetit!

In a frying pan

Semolina casserole in a frying pan takes literally 25 minutes to prepare and has an amazing sour-spicy taste of fresh rhubarb. A healthy “dessert vegetable”, rhubarb contains magnesium, ascorbic acid, iron, pectins and organic acids. Only the stems of the plant can be eaten; its leaves and roots are considered poisonous. The original manna with a juicy filling is convenient to prepare in the country, where there is not always an oven. It is served with tea or instead of breakfast, optionally sprinkled with liquid May honey or sprinkled with sifted powdered sugar.

Ingredients:

semolina – 65 g;
rhubarb – 80 g;
vegetable oil – 20 ml;
vanilla sugar – 1 tbsp. l.;
milk – 250 ml;
eggs – 2 pcs.;
salt - a pinch.

Cooking method:

Wash and peel the rhubarb. Cut the stems into pieces up to 2 cm long. Lightly fry in oil.
Combine milk and semolina in a saucepan. Bring to a boil, stirring. Remove from heat. Cover with a lid and leave for 10 minutes.
Separate the yolks from the whites. Beat the egg whites with salt until you get a strong foam.
Beat the yolks with vanilla sugar.
Add the yolk mixture into the cooled semolina porridge and stir.
Gently fold in the whipped whites, being careful not to disturb their delicate structure.
Place the porridge in a frying pan on top of the rhubarb and smooth it out with a silicone or wooden spatula.
Cook the casserole over low heat, covered, for 10 minutes.

Semolina porridge casserole with berries

Berries of any variety and type are suitable for the recipe. Adding them depends only on your imagination. Cranberries or lingonberries, currants or cherries, the choice is huge. Whatever berries are taken for cooking, they will fortify the semolina porridge casserole. You can use either fresh or frozen, or dried berries. The cooking technology does not change, but frozen ones must first be rolled in flour, and dried ones must be soaked in warm water.

Ingredients:

150 g semolina;
120 g wheat flour;
120 ml milk;
one egg;
40 g granulated sugar or powdered sugar;
vanilla;
sunflower oil;
100 g frozen blueberries (or any other).

Cooking method:

Sift wheat flour (90 g) and baking powder into one cup. By the way, you can use baking soda instead of baking powder, but it will color the dough of the finished casserole in a light gray shade.
After the specified time, add the egg, regular sugar and vanilla to the semolina. Mix.
Add flour and knead into a thin dough.
Sprinkle the frozen berries with the remaining wheat flour and add to the dough. This way they will not lose their juice when thawing, and the dough will have a light color, not colored by berry juice. Mix the mixture quickly and place it on a greased baking sheet. Let it bake for half an hour.

Allow the dish to cool and divide into portions. This delicious casserole with berries will be a pleasant surprise not only for children, but also for adults. Its delicate taste and pleasant consistency will be remembered for the whole day!

Useful tips

To prevent the semolina from forming lumps, it should be soaked in cold water for ten minutes before cooking. The milk in the saucepan needs to be heated, but not boiled. When it is hot, add semolina without water and stir. There will be no lumps, but you need to stir the cereal in any case until it is ready.

You can complement the classic taste with chocolate drops; they are sold in confectionery stores. You can even use white drops from white glaze. They won't be noticeable, but they will provide flavor and texture. Coconut shavings or flour are also added, but then the porridge will need to be prepared thinner.

In summer, this casserole can be prepared with the addition of fresh berries. They don't have to be mixed into the dough. You can simply grind the berries into puree and put them as a bottom or top layer. Since the casserole turns out sweet, there is no need to add sugar to the berries. You can use both fruit puree and vegetable puree.

The most delicate semolina casserole is perfect for breakfast: it is nutritious and healthy, so you will be satisfied until lunch.

Semolina casserole with pumpkin and dried fruits

If children do not want to eat healthy pumpkin, you can hide it in a delicious semolina casserole. Dried fruits in the recipe are not only a “zest”, but also additional vitamins. If desired, they can be replaced with pieces of fresh fruit. For example, pear and apple, plum and peach are suitable. Any combination of fruits in semolina dough will be useful.

Ingredients:

200 g semolina;
half a glass of milk;
50 ml filtered water;
25 g butter;
60 g pumpkin;
1 tbsp. l. Sahara;
a pinch of salt;
100 g of any seedless dried fruit (dried apricots, prunes, raisins, dogwood);
two raw chicken eggs;
50 g of premium wheat flour;
11 g baking powder.

Cooking method:

Rinse in warm water and soak dried fruits. Cut them into small pieces (except for raisins, do not cut them).
Cook semolina porridge in a saucepan. To do this, mix water with milk (take cold), add semolina and butter. Add sugar and salt. Stir and leave for now.
Peel the pumpkin and grate it on a fine grater or, using a blender, grind it into a puree. Add to porridge.
Place the pan on the fire and, constantly stirring with a whisk or tablespoon, bring the porridge to a boil. Remove from heat and cool for a few minutes, stirring with a whisk.
Add eggs, flour and baking powder to the porridge. Stir until smooth and add dried fruits. Mix again.
Place the semolina porridge casserole dough on a baking sheet lined with paper or foil. If desired, grease it with additional oil.
Place the dish to bake until done.

You can serve semolina casserole with pumpkin and dried fruits with a glass of milk or a cup of tea. Casseroles prepared according to these recipes will become your favorite breakfast. It’s easy and simple to delight your loved ones with a new casserole recipe every day. Just write down the recipes and create amazing desserts from ordinary semolina!

Or maybe cottage cheese?

Many children cannot imagine semolina casserole without cottage cheese: with it the taste is richer and more interesting, but in its usual form the cottage cheese seems bland. You can’t even count the age of this recipe: it appeared (and was loved!) long before the advent of various multicookers and other technical intricacies. Just the photo of this dessert makes you hungry. Such a simple preparation, but such a native taste!

500 g of cottage cheese with 18% fat content;
2 eggs;
50 g butter;
½ tbsp. milk;
100 g semolina;
100 g sugar;
1 tsp. vanilla sugar;
some breadcrumbs.

First of all, carefully separate the whites and yolks. Beat the egg whites and sugar until foamy.
In a separate bowl, mix cottage cheese, yolks, soft butter, warm milk and vanilla sugar (vanillin).
At this stage, show yourself as a leisurely housewife: slowly add the whites to the resulting mass, stirring constantly. This way you will get a beautiful air mixture.
Then it’s time for semolina: add it to the casserole and stir with a spoon.
Leave the mixture alone for half an hour. Meanwhile, preheat the oven to 180 degrees, grease a baking sheet with oil and sprinkle with a layer of breadcrumbs.
Bake the treat for about 40 minutes.

Casserole “Like in kindergarten”: video recipe

Cottage cheese casserole from semolina porridge

Adding cottage cheese and kefir to the recipe makes the casserole even more satisfying. Enriched with calcium, it will not only be tasty, but also beneficial for the growing body of a child or teenager.

Ingredients:

190 g semolina;
150 ml kefir (ryazhenka or snowball);
110 g cottage cheese;
two eggs;
40 g sugar;
salt;
40 g of premium wheat flour;
sachet (11g) baking powder;
sunflower oil.

Cooking method:

In a large bowl, mix cottage cheese and kefir. If you use fermented baked milk or snowball for a recipe, you need to reduce the amount of sugar. Using a spatula, grind the mixture until smooth.
Add semolina, break eggs, add salt and sugar. Stir and leave for a quarter of an hour alone.
Sift the flour with baking powder and pour the mixture into the semolina grounds. Mix thoroughly and set aside again for a couple of minutes.
Transfer the semolina porridge casserole dough into a mold and immediately place in the oven.

You can serve the casserole with fruit or berry jelly as a sauce. It will turn out to be an afternoon snack just like in kindergarten.

Recipes for semolina casserole like in kindergarten

Semolina casserole is not only a very tasty dish, but also a universal one: it goes well with any sweet additives. Take our recipes as a basis and feel free to improvise with your family’s favorite ingredients. In any case, the result will turn out the way you imagined it. And everyone at home will appreciate the tasty and very healthy delicacy. Get to work! Let's prepare semolina casserole like in kindergarten.

Did you know that the fuel for a time machine to return to childhood is often time-tested recipes? Among the traditional classics, semolina casserole is proudly listed. Its characteristic taste is difficult to confuse with something else: so delicate, airy, literally melts in your mouth, mmm. And no lumps that could threaten semolina porridge.

By the way, if your child does not accept kindergarten food, try preparing it at home, thereby adapting your baby to a healthy menu.

Good neighborhood

We have already said that semolina casserole goes well with almost any additives and at the same time retains its characteristic airy taste. In these experiments, it all starts with your imagination and taste preferences; we will just give a couple of tips. So, the dish will be even tastier with:

raisins;
banana;
strawberries;
chopped apple pieces without peel;
dried apricots;
cocoa;
dried cherries.

So try new combinations and pamper your family with a varied and delicious menu every day. And as a basis, take our recipes for semolina casserole like in kindergarten with photos.

How to cook with kefir

Ingredients:

flour 45 g;
semolina 220 g;
kefir 0.4 l;
lemon zest 45 g;
breadcrumbs to taste;
eggs 2 pcs.;
raisins 60 g;
soda 3 g;
butter 0.1 kg;
sugar 170 g.

It will take 2 hours to prepare.

How many calories – 248.

How to cook:

Pour kefir over all the semolina, preferably at room temperature. Stir and leave for an hour so that the cereal has time to swell well.
Place all the butter in a small saucepan and melt it over low heat.
In a separate bowl, beat the eggs with all the sugar. Its quantity can be adjusted to taste.
After time, add the egg mass to the swollen semolina. Pour in the already cooled melted butter. Mix everything. You also need to mix in soda, flour and zest.
Soak the raisins in warm water for at least ten minutes. Then drain the water and add the dried berries to the rest of the ingredients.
Grease the pan with a small piece of butter and sprinkle it with breadcrumbs. It is desirable that they be like powder, not grains. Pour the semolina dough here, smooth it out and put it in the oven.
Bake at medium temperature until golden brown. Check readiness with a toothpick.

Pumpkin semolina casserole

INGREDIENTS	QUANTITY
pumpkins	150 g
milk	0.4 l
dried apricots	4 things.
butter	30 g
Sahara	taste
eggs	4 things.
semolina cereals	90 g
salt	6 g

It will take 1 hour 25 minutes to prepare.

How many calories - 133.

How to cook:

Pour boiling water over the dried apricots and leave them for a few minutes until they become soft.
Peel the pumpkin from seeds and peel, cut into small pieces. It needs to be boiled in a small amount of water until soft or steamed. This takes about twenty minutes.
You need to cook semolina in the specified amount of milk. It should be slightly thick so that a groove remains after stirring with a spoon.
Next, immediately add oil to the prepared porridge and stir. Let it cool to room temperature.
At this time, the finished pumpkin needs to be removed from the water and pureed in a blender. If you don’t have one, you can use a sieve or meat grinder. Let it cool too.
Remove the dried apricots from the water, remove the moisture with napkins, and chop them into small pieces.
Using a mixer, beat the eggs until the first foam appears. There is no need to beat too hard.
Mix eggs with pumpkin puree, porridge, dried apricots. Add sugar to taste. If the pumpkin and dried apricots are sweet, it may not be needed at all.
Pour the resulting mass into a wide mold to form a moderately thin layer.
Bake for forty minutes over medium heat.
If desired, you can remove the almost finished baked goods from the oven, brush them with sweet sour cream and let them bake for a few more minutes.
You can serve it immediately.